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Quinoa with Roasted Butternut Squash and Cranberries Recipe

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This recipe for Quinoa with Roasted Butternut Squash and Cranberries, by , is from My Koch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
12 oz. butternut squash, diced
1 red onion, diced
1 T. chopped fresh sage
1 T. chopped fresh thyme
3 T. olive oil, divided
2 c. cooked quinoa
1 1/2 T. balsamic vinegar
4 cloves garlic
1/2 c. dried cranberries
1/2 c. chopped pecans

Directions:
Directions:
Preheat the oven to 375 degrees. Toss squash, onion, sage and thyme with 2 T olive oil. Season to taste with salt and pepper. Roast for 45 minutes.

Warm cooked quinoa and combine with cranberries and pecans.

Toss balsamic vinegar, 1 T. olive oil and garlic in a small bowl. Combine squash and quinoa mixture and toss with dressing.

 

 

 

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